Cucumber Gazpacho

×

[PR]上記の広告は3ヶ月以上新規記事投稿のないブログに表示されています。新しい記事を書く事で広告が消えます。

Cucumber Gazpacho

Grapes and cucumbers form a delicately sweet and refreshing soup; adding shrimp makes this into a lovely, light meal.

By Kay Chun

Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version

Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
cucumber gazpacho

John Kernick

Serves: 4

Total Time: 15 min

Ingredients
    U.S.         Metric     Conversion chart

    4 cucumbers, peeled, seeded, Baby Gym and chopped
    1 1/2 cup(s) (9 ounces) seedless green grapes
    1 clove(s) (small) garlic
    1/3 cup(s) extra-virgin olive oil
    2 teaspoon(s) distilled white vinegar
    1 cup(s) water
    Salt
    Cooked shrimp , forgarnish
    Chopped roasted almonds, for garnish

Directions

    In a blender, combine the cucumbers, grapes, garlic, olive oil, vinegar, and 1 cup of water; purée until smooth. Season dc gear motors with salt. Serve chilled, garnished with shrimp and almonds.
PR